Ingredients Weight Measure
Halibut fillet, 4" length x 4" width 6 lbs. or 12 pieces
Spinach pasta 5 lbs.
Water 1-1/2 gals.
Salad oil 1/4 cup

Marinade for Fish

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1/4 cup
Cooking wine 1/4 cup
Salt 2 Tbsp.
White pepper 1 tsp.

Cornstarch Mixture

Ingredients Weight Measure
Cornstarch 1/4 cup
Water 1/4 cup

TABASCO®-Cilantro Sauce

Ingredients Weight Measure
Salad oil 1/4 cup
Fresh ginger, minced 1/8" 3 Tbsp.
Fresh garlic, minced 1/8" 3 Tbsp.
Water 3 cups
Salt 2 Tbsp.
TABASCO® brand Original Red Sauce 1-1/2 cups
Ketchup 6 Tbsp.
Sugar 3 Tbsp.
Cilantro, diced 1/8" 6 Tbsp.


  1. Debone and remove skin from fish (or use boneless fillet).
  2. Mix all Marinade for Fish ingredients together; marinate the fish and keep refrigerated for 2 hours. (Turn to other side after 1 hour.)
  3. Preheat oven to 450°F. Place the marinated fish on baking pan. Do not overlap.
  4. Bake marinated fish in the oven for 5 minutes; take out and keep warm.
  5. Put 1.5 gallons of water in pot and bring to boil.
  6. Add fresh spinach pasta into water and stir. When water re-boils, cook pasta for 2 more minutes and take out.
  7. Rinse with cold water and drain well.
  8. Add 1/4 cup of salad oil and mix well.
  9. Keep refrigerated before use.
  10. To make Constarch Mixture, put cornstarch in mixing bowl, add water slowly and mix well. Mix well again before use.
  11. To make TABASCO®-Cilantro Sauce, add salad oil to saucepan over high heat.
  12. Put fresh ginger and garlic into saucepan and stir well for 10 seconds.
  13. Add water, salt, TABASCO® Sauce, ketchup and sugar to saucepan and stir well.
  14. When sauce comes to boil, add cornstarch mixture slowly to thicken the sauce.
  15. Pour diced cilantro into the sauce and mix well.
  16. To serve: Boil the cooked pasta in boiling water for 5 seconds.
  17. For each serving, place 6 oz. pasta on plate.
  18. Add 1 piece of fish on top of the pasta.
  19. Pour sauce on top of the fish, ready to serve.
  20. Optional: Add garnish on top of the fish for final decoration.

Yield: 12-14 servings